White mudcake
English recipe. A cake that is so rich and sweet that it’s hard to find an equivalent. Ideal dessert in a very small section for black, strong, and no-sugar coffee.
Preparation time: 15-20 min preparation, 45-60 min baking, 10-15 min cream creaming, and cake assembly
Level: easy
Quantity: 16-32 slices
Ingredients:
Cake:
240g 82% butter
400g of sugar
150g of white chocolate
240ml of milk
280g flour
2 teaspoons baking powder
¼ teaspoon of salt
2 large eggs
1 teaspoon vanilla sugar
Chocolate cream – ganache
400g of white chocolate
80-100ml 35% whipped cream
Preparation:
- Butter melted in low-heat in milk with sugar and white chocolate and vanilla sugar
- Add the flour with baking powder and mix with the melted butter, milk, sugar, chocolate mixture. When the dough has cooled enough, add the eggs. The mixture is relatively liquid and silky
- Pour dough into a 24cm baking tin and bake at 170 degrees for 45-60 min.
- Cool the cake completely
- For chocolate cream, heat whipped cream with white chocolate on a very low heat until smooth. Whipped cream should be added less at first. The cream should flow, but shouldn’t be too liquid.
- Pour the cream onto the cake, allow to flow over the edges. The cream will remain soft.
For best results, keep the cake at room temperature overnight, serve in very small portions because the cake is really plentiful.
Ready!!
